Fried Cheese Curds

Fried cheese curds are a Midwest pub staple that can easily be made right at home. Little balls of cheese fried until crunchy. Dip them into marinara sauce or ranch and you have an appetizer or snack that fills that cheese void you’ve been looking for.  

Fried Cheese Curds on a pan ready to eat!

We are on to the first Mitten Movie Night of the holiday season.  The tree is up, stockings are hung and I have to admit that I am getting pretty jazzed about it. Along with the holidays, Christmas movie watching and football playoffs you should always have a great snack on hand for that extra binge-worthy, lazy on the couch kinds of days.  That’s where these Fried Cheese Curds come into play.

What movie pairs well with fried cheese and beer?

In the mood for a new Christmas movie?  Check out The Christmas Chronicles on Netflix.  Kurt Russell as St. Nick is pretty genius casting.  Super cute and perfect to watch with the family.

What beer pairs well with Fried Cheese Curds?

The beer: Wisconsin Dells Brewing Co., Sconnie Smash

We just spent a wonderful few days for our youngest’s birthday in Wisconsin Dells.  Yes, Wisconsin Dells can still be fun in the winter.

While the town was pretty dead and not many businesses were open, we stayed at Mt. Olympus which had an indoor waterpark.  After a day of play, we hit Moosejaw Pizza & Brewing Co. for some great food (I even remade my favorite there, Portobello Mushroom Burger), homemade pop for the kids and a cold glass of beer for the adults.

I went with the Sconnie Smash.  This beer was part of the Sconnie Beer line. It was so tart and flavorful, almost tasted like cherry pop.  Before heading home we picked up a few 6 packs at the local liquor store.

Fried Cheese Curds on a pan and one with a bite taken out of it. A craft beer and sauce off to the side.

For these cheese curds, I made them in the way of Culver’s.  Some recipes call for using a batter but I like the breading on Culver’s curds so it was an easy decision of what method I would use.

Here is a pro-tip for making cheese curds:  It takes time!  Don’t plan on having these hot and ready in 20 minutes.  You are looking more like 3 hours.

How to make Fried Cheese Curds:

Open the package of cheese curds and place them on a plate.  Let them ‘sweat’ for about half an hour.

Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.

First, roll a cheese curd into the flour.

Steps and ingredients for making Fried Cheese Curds.

Next, dip the cheese curd into the egg.

Roll the cheese curd into the breadcrumb mixture.

Place on a large cookie sheet with a wire rack.  Continue with the rest of the curds.

Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.

Cheese curds on a cookie sheet going into the freezer.

Set up a frying assembly line.

In a cast iron pan add the oil.  Bring to frying level.  On another cookie sheet add paper towels.

Add about 10 curds to the pan and fry for about 40 seconds, then flip.  Fry another 10 seconds.

Remove and add to the paper towel sheet to drain.

Cheese curds on a pan and a pan on the stove with oil in it ready to fry the cheese curds.

Work these fried cheese curds in batches.

Once they are all cooked serve immediately with rach or my favorite, marinara sauce.

Make fried cheese curds and these burger & hot dog recipes:

And here you are…..

Fried Cheese Curds on a pan with a craft beer and sauces off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Recipe adapted from CopyKat.com

*Affiliate links are included in this post. Please read my Discloser Policy.




Print Recipe
Fried Cheese Curds
These fried cheese curds are the perfect crunchy, cheesy treat you've been looking for! Breaded with a hint of Italian Seasoning then fried to crispy perfection. Serve with a side of sauce for dipping.
Fried Cheese Curds | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes
Servings
servings
Fried Cheese Curds | Bottom Left of the Mitten
Instructions
  1. Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.
  2. Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
  3. First, roll a cheese curd into the flour.
  4. Next, dip the cheese curd into the egg.
  5. Roll the cheese curd into the breadcrumb mixture.
  6. Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
  7. Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
  8. Set up a frying assembly line. In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
  9. Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
  10. Remove and add to the paper towel sheet to drain.
  11. Work these fried cheese curds in batches.
  12. Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!

Baked Coconut Shrimp Wontons

Coconut shrimp meets with a cream cheese wonton. Baked Coconut Shrimp Wontons are the best of both worlds. All wrapped together in a crunchy shell then sprinkled with powdered sugar.  So sweet!

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce.

Happy Memorial Day weekend! Let’s start this Mitten Movie Night with a classic appetizer mashup.  Do you love coconut shrimp?  How about sweet and creamy wontons?  Why don’t we just combine them?  Of course we can.  So now let’s sit back and start the holiday with a sweet beer and an even sweeter treat with these baked coconut shrimp wontons.

Have you ever went out to dinner and instead of ordering a meal you just order an appetizer….for yourself?  I do because I can’t resist a good artichoke dip with crispy bread.  A local restaurant here has the best potato skins with ranch that again I will order and just eat as my meal.  This recipe came to me after I made these Sweet Cream Cheese Wontons from The Cozy Cook.  They were so good so how could I make these appetizers into a meal?  Add shrimp?  Sure! I was just waiting for the right beer to pair them with…..and it all came together last weekend.

What beer pairs well with Baked Coconut Shrimp Wontons?

The beer: Palisades Pineapple from Golden Road Brewing.

My husband, the kids and I went up to Flint, Michigan for our nephews graduation party.  With our in-laws we made a weekend out of it and got a hotel so the kids could swim and not worry about driving 6 hours round trip in one day.  It was a great get away and of course while away why not treat ourselves?  We stopped at the Kroger to pick up some beer. Wow!  What a wonderful selection they had.  After picking up then putting down a bunch of choices because it was hard to choose, I went with this Palisades Pineapple from Golden Road Brewing.

While it’s not a Michigan Craft Beer I have been on a fruit beer kick so, why not?  This beer ended up being one of my favorites this year.  Light, drinkable, fruity with pineapple and apricots but not overwhelming.

What movie pairs well with wontons and beer?

Finally, I have to perfect beer for Mitten Movie Night to pair with these wontons.  Now to pair a great beer with a great movie?  Since this beer was made in LA we’re watching Pulp Fiction.

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce and a craft beer off to the side.

While the ingredients for this recipe are pretty basic the assembly can make them a little tedious to make.  Worth it but just a little *warning*.

How to make Baked Coconut Shrimp Wontons:

For the shrimp, I use already cooked salad shrimp.  I always have a bag in the freezer and you can easily take out how much you need and thaw in some hot water and it’s ready.  For this you need 2 cups.

On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes.  Add 1 minced garlic cloves and cook for another 1-2 minutes.

Once cooked through the meat needs to be minced.  You can either do this by chopping it into small pieces with a knife or you can do like I did for this Shrimp Cannelloni and bring out the small food processor.

Next, set the shrimp aside to cool then preheat the oven to 400 degrees and spray a baking sheet with cooking spray.

To another bowl add softened cream cheese, powdered sugar and the coconut.  In a smaller dish crack one egg and whisk it to combine.  Once the shrimp has cooled add it to the cream cheese and coconut mixture.

To this I added a ‘splash’ of sesame oil.  While I love the taste it can be overwhelming so proceed with caution or leave this off the recipe if you think you or your guests might not like it.

Lastly, is filling these baked coconut shrimp wontons.  This is the step I warned you about taking some time.  Place a small dollop in the middle of a wonton wrapper.  Take your finger and dip it into the egg then rub all the edges with it.

To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an ‘X’.  A wobbly ‘X’ at best but sometimes flavor makes up for the presentation.

Baked Coconut Shrimp Wontons on a pan about to be covered with egg wash.

You won’t use all the egg for this so to the bowl add a splash of water then brush the egg wash onto the top of each wonton.

Pop these baked coconut shrimp wontons into the preheated oven for 12 minutes.

Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce.

And here you are….

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce and a craft beer off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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*Affiliate links are included in this post. Please read my Discloser Policy.




Print Recipe
Baked Coconut Shrimp Wontons
These Baked Coconut Shrimp Wontons have a creamy filling of shrimp and coconut is wrapped and then baked to crispy perfection in the oven.
Baked Coconut Shrimp Wontons | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 12 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 12 minutes
Servings
servings
Baked Coconut Shrimp Wontons | Bottom Left of the Mitten
Instructions
  1. Thaw 2 cups of frozen, cooked shrimp. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
  2. Mince the shrimp by hand or food processor. Set the shrimp aside to cool
  3. Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
  4. To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a 'splash' of sesame oil.
  5. Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an 'X'.
  6. To the egg bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these into the preheated oven for 12 minutes.
  7. Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. Enjoy!

‘Celebrate with 8’ Drinks & Snacks By The Pool

Summer is here and that means lots of time by the water.
From nibbles and lemonade to apps and margaritas it’s time to
‘Celebrate with 8’ Drinks & Snack to enjoy by the pool.

Celebrate with 8' Drinks & Snacks By The Pool | Bottom Left of the MittenLearn more about ‘Celebrate with 8’ on Bottom Left of the Mitten here.

In the afternoon you can have some Homemade Strawberry Lemonade Popsicles from Soulfully Made.  Nice way to cool off when you’re cooling off.

Homemade Strawberry Lemonade Popsicles from Soulfully Made | Celebrate with 8' Drinks & Snacks By The Pool | Bottom Left of the Mitten
Homemade lemonade, there is nothing like it! Confessions of an Overworked Mom show you How to Make Lemonade with Stevia for a Delicious Summer Drink.  Ready for Summer!

How to Make Lemonade with Stevia for a Delicious Summer Drink from Confessions of an Overworked Mom | Celebrate with 8' Drinks & Snacks By The Pool | Bottom Left of the Mitten

No pool party is complete without snacks!  Try the Ham It Up Cheese Ball.  Make ahead to get all the flavors to meld so all you have to do is take it and add crackers.  Get your snack on!

Ham It Up Cheese Ball from Bottom Left of the Mitten
Love peaches?  Indulge with this Frozen Peach Margarita from Family Around the Table.  Frosty, freezy, freeze and fruity delicious.

Frozen Peach Margaritas from Family Around the Table | Celebrate with 8' Drinks & Snacks By The Pool | Bottom Left of the Mitten
Make your pool experience into a spa experience with this Spiked Spa Water from Simple and Savory.  A light and refreshing cocktail to relax and sip while poolside.

Spike Spa Water from Simple and Savory | Celebrate with 8' Drinks & Snacks By The Pool | Bottom Left of the Mitten
Time for another snack break!  Cordon Bleu Appetizers from Family Around the Table takes the classic casserole and makes it into an appetizer.  Delicious!

Cordon Bleu Appetizers from Family Around the Table | Celebrate with 8' Drinks & Snacks By The Pool | Bottom Left of the Mitten

Have lots of watermelon on hand?  I know we do.  Will have to make this perfect for the pool Watermelon Strawberry Martini from A Kitchen Hoor’s Adventures.

Watermelon Strawberry Martini from A Kitchen Hoor's Adventures | Celebrate with 8' Drinks & Snacks By The Pool | Bottom Left of the Mitten
Another appetizer because poolside is for finger food.  Have my Ham and Salami Roll-ups ready in the fridge to bring out when a snack attack hits.

Ham & Salami Rollup from Bottom left of the Mitten

Grab a bathing suit. Slather on the sunscreen. Celebrate.

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Celebrate with 8' Drinks & Snacks By The Pool | Bottom Left of the Mitten #summer #poolside #appetizers #adultbeverages

‘Celebrate with 8’ for Salami Day

Spicy or mild.  Stacked with cheese &
crackers or piled high on a sandwich.

It’s time to ‘Celebrate with 8’ for Salami Day!

‘Celebrate with 8’ for Salami Day | Bottom Left of the Mitten

‘Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.

Let these Egg Muffins with Bell Peppers and Salami from Jo Cooks brighten your morning.  Best part about these is they are portable.

Egg Muffins with Bell Peppers and Salami from JoCooksThese Salami Cream Cheese Sandwich from Natasha’s Kitchen make me want to pack up the picnic basket and go to the lake.  Bread smothered with an herb cream cheese spread then piled high with lettuce and meat.  Picnic perfection.

 Salami Cream Cheese Sandwich from Natasha's KitchenNeed a quick snack to take to a party?  Try my Ham and Salami Roll-Ups. Easy to make and you will impress guests with the little garnish on top.

Ham & Salami Rollup from Bottom left of the MittenI love Sugar-Free Mom’s take on eating salami, ‘It’s a treat.’  Not something you should eat every day but something that can definitely be enjoyed in moderation.  However, these Baked Crisp Salami & Cheese {Carb-less} might be a late-night snack trigger.

Baked Crisp Salami & Cheese {Carb-less} Appetizer from Sugar-Free MomWith just a few ingredients and 20 minutes you can be in appetizer heaven!  Antipasti Bites from Family Fresh Meals are the perfect way to kick off any party.

Antipasti Bites from Family Fresh MealsSalami can be served so many ways.  Just look at these Salami Crostini with Pecorino, Walnuts, and Honey from Tara’s Multicultural Table! Taking something usually savory and adding a sweet element to it~this is what I call ‘recipe genius’.

 Salami Crostini with Pecorino, Walnuts, and Honey from Tara's Multicultural TableBrighten a dull afternoon lunch with this Italian Chopped Salad from The Cozy Apron.  Crunchy beautiful vegetables combine with an Herbed Red Wine Vinaigrette.  Nope, nothing boring about this salad.

Italian Chopped Salad from The Cozy ApronNow that I’ve hit you with the best recipes let me tell you where to get the BEST cured meats that Southwestern Michigan has to offer Zick’s Specialty Meats, Inc. in Berrien Springs, Michigan.  Trust me if you are in the area do not miss out on visiting them and getting some of their famous ‘ropes’.

Hit your local deli. Stock up. Celebrate.

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Come and 'Celebrte with 8' for Salami Day with Bottom Left of the Mitten

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